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Wherein Christopher Jobson gallivanted about the web and found beautiful things. Headlines set in Calluna provided by TypeKit. Powered by Posterous. A big what what to both Miguel and the Cocos Islands whom without this site would not exist.

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cooking

Distilled Strawberry Ice Cubes

Grant Achatz and Craig Schoettler are simply killing it on their YouTube channel discussing cocktail ideas for their upcoming bar Aviary. See also their gin and tonic, and my favorite the superchiller test.

Wanna make bigass cube-shaped ice cubes too? Behold the Tovolo Perfect Cube silicone ice tray.

September 2, 2010 • Chicago   cooking   restaurants   social media   video   •   twitter • facebook

Move Over Julia Child

Killer photography by Ryan Matthew Smith for the forthcoming 6-volume 2,400 page Modernist Cuisine: The Art and Science of Cooking. (via kottke)

Editor's note: Quixoti.cc's 100th post!

August 27, 2010 • books   cooking   food   infographics   photography   •   twitter • facebook

Foodpod

Fusion Brand's Foodpod is a modern silicone cooking tool designed to save time when boiling, blanching or steaming by conveniently containing, removing and draining foods like eggs, veggies, shellfish and more in one easy-to-use vessel. Saves time and water when preparing a meal, keeps foods together for easy removal and even cooking and acts as a strainer, reserving the cooking liquid. (via swissmiss)

January 6, 2010 • cooking   food   •   twitter • facebook

A Hearty Potato Leek Soup

Nicole over at Pinch my Salt has an awesome recipe for potato leek soup. I've tried it and can attest to its supreme tastiness. Pay careful attention to the leeks you select, look for those long white stalks.

December 30, 2009 • cooking   food   recipes   •   twitter • facebook

A Baconlight Dinner

Chef Rick Gresh at David Burke's Primehouse in Chicago is accompanying meals with bacon fat candles. As the candles melt they can be poured on dry-aged steaks and scallops. Glad to see there's still room for bacon innovation. (via yumsugar) 

December 23, 2009 • bacon   Chicago   cooking   food   restaurants   •   twitter • facebook

Peppered Garlic Confit with Prosciutto

I've made this peppered garlic confit with prosciutto twice now and it's fantastic. Recommend using high-quality prosciutto, a liiittle less olive oil and fresh parsley makes it or breaks it. (thnx @tonyafathead)

December 21, 2009 • cooking   food   recipes   •   twitter • facebook
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